Grilled Caesar Salad with Rock Shrimp


http://www.foodnetwork.com/recipes/bobby-flay/grilled-romaine-salad-with-spicy-caesar-dressing-recipe/index.html


I made this salad tonight. I made croutons and grilled Rock Shrimp to add to the salad. I did not grill the croutons as Bobby Flay's recipe calls for. I made them inside. I also experimented and used leftover hot dog buns for the bread in the crouton recipe. They turned out fantastic. I loved using the bread that I normally feed to the ducks. $$ money saver!! I will do that again. I suppose you could use any leftover bread that you have hanging around.


http://americanfood.about.com/od/pizzaandbreads/r/Garlic_Croutons_Recipe.htm

I grilled the Rock Shrimp in a grill pan on top of the stove. I grated lots of Parmesan to top the salad with. Easy and good dinner.

Rainbow Slaw

Ingredients

5–6 radishes, thinly sliced
1/3 Cup sliced pepperoncini, finely chopped
3 green onions, coarsely chopped
1 bunch cilantro, coarsely chopped
Juice of 1 lime
2 Tablespoons canola oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 Cups shredded cabbage 

Preparation

1. Slice radishes (1/2 Cup); chop pepperoncini.

2. Chop onions and cilantro.

3. Combine all salad ingredients except pepperoncini.

4. Squeeze lime; 2 Tablespoons juice.

5. Whisk lime juice, oil, salt, pepper, and pepperoncini until blended.

5. Stir in remaining ingredients just before serving. Toss with salad.

Serves 6

Fiery Shrimp and Jicama Salad

Ingredients

• 1 lb Shrimp, shelled and de-veined
• 1 jicama root, peeled and diced
• 2 mangos, peeled and diced
• 2 avocados, peeled and diced
• 1/2 Cup red onion, diced
• 6 cloves garlic
• 3 jalapeno peppers
• 1 teaspoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• Juice of 2 Limes
• 2 Tablespoons fresh cilantro, chopped coarsely
• 6 large Boston lettuce leaves

Preparation

1. In a skillet, on medium heat, toast the whole cloves of garlic and whole jalapeno peppers. As each side begins to brown, turn them. Do not let them over cook. This is just to toast them. Remove from heat. Set aside and allow to cool.

2. Add the shrimp to the skillet with the remaining olive oil. Toss in the spices and cook each side of the shrimp until they are pink and cooked through. When they are close to being thoroughly cooked; toss them to coat them with the oil and Spices. Remove and set to the side to cool.

3. When the garlic and peppers are cool to touch, mince them (de-seed the pepper if you want to lower the heat). Set aside.

4. When the shrimp are cool to touch, chop them into bite-size pieces. Set aside.

5. In a large bowl, combine all ingredients, and toss well. Taste for seasoning. If more heat is desired ; add more cayenne pepper.

6. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

Makes 6 servings

Tex-Mex Chicken Salad

 

Ingredients

• 1 Cup shredded leftover Rotisserie Chicken
• 1/2 ear grilled fresh corn, kernels removed (about 1/3 Cup)
• pinch ground cumin

• 1-1/2 Tablespoons fresh lime juice, more as needed
• 1/3 Cup medium-diced cherry tomatoes
• 1/3 Cup small-diced avocado
• 2 thinly sliced scallions 
• 2 Tablespoons chopped fresh cilantro
• 1 teaspoon minced fresh jalapeno
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons sour cream

Preparation

To prepare salad dressing: In a small bowl, combine the sour cream, lime juice, and cumin and mix well; and set aside.

In a medium bowl, combine chicken, corn, tomatoes, avocado, scallions, cilantro and jalapeno. Add dressing and gently fold all ingredients together. Season to taste with salt and pepper.

Refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and lime juice to taste.

Malibleu Salad

Malibleu Dressing

• 1/4 Cup cane syrup
• 1/2 Cup balsamic vinegar  
• 3/4 Cup extra-virgin olive oil 
• 2 teaspoons minced garlic
• 1/4 teaspoon freshly ground black pepper  

 Combine all ingredients in a blender and mix well.

 

Malibleu Salad  

• 2 Cups baby lettuce mix  
• 1/4 Cup toasted walnuts
• 1/8 Cup raisins
• 1/8 Cup sesame seeds
• 1/8 Cup chopped sun dried tomatoes
• 1/2 Granny Smith apple, chopped
• 1/4 cup Malibleu dressing 
• 1/4 Cup bleu cheese crumbled 

Combine all ingredients except blue cheese in large mixing bowl. Toss well to coat leaves with dressing. Mound the salad onto a chilled plate. Sprinkle the salad with blue cheese crumbles.

 

Louis Pappas Greek Salad

This recipe comes from Louis Pappas Restaurant, family-owned and operated on the sponge docks in Tarpon Springs, Florida, from 1925-2004. A very unique Greek salad with potato salad underneath.

Potato Salad 

• 6 potatoes
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup whole green onions, thinly sliced
• 1/2 cup mayonnaise
• 1 to 2 tablespoons red wine vinegar
• Salt to taste

1. Cook unpeeled potatoes in unsalted water until tender, about 20 minutes.

2. Cool until you can handle them.

3. Peel potatoes; cut into chunks in large bowl.

4. Sprinkle with vinegar and salt; add chopped green onions; toss.

5. In small bowl combine parsley, sliced green onions, mayonnaise and salt.

6. Add to potatoes; mix well.

 

Greek Salad  

• 1 medium head iceberg lettuce
• 3 cups potato salad
• 2 ripe tomatoes cut into 6 wedges each
• 1 cucumber, peeled and cut lengthwise into 8 spears
• 1 avocado, peeled and cut in wedges
• Juice from 1/2 lemon
• crumbled feta cheese 
• 1 green bell pepper, cut into 8 rings each
• 4 canned beet slices
• 4 large shrimp, cooked and peeled
• 4 anchovy filets
• 12 Greek olives
• 12 Greek peppers (from a jar)
• 4 to 8 radishes, cut into flowers
• 4 to 8 whole green onions
• 1/2 cup distilled white vinegar
• 1/2 cup olive oil
• Oregano

Assembly

1. Line large platter with outside lettuce leaves; mound potato salad in center.
2. Shred remaining lettuce; place on top of potato salad.
3. Place tomatoes around the outer edge, with a few on top.
4. Place cucumber wedges between tomatoes.
5. Sprinkle lemon juice on avocado to prevent browning. Add avocado.
6. Arrange feta on top of salad; place green pepper rings, beets, shrimp and anchovies on top of feta.
7. Place olives, Greek peppers, radishes and green onions around the edge.
8. Sprinkle with vinegar, then oil. Sprinkle oregano on top.

Makes 4 salads

Pickled Black-Eyed Peas

Ingredients

• 2 cans black-eyed peas, rinsed and drained
• 1 Cup olive oil
• 1/4 Cup white wine vinegar
• 1 clove garlic, minced
• 1/4 Cup onion, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

1. Put peas, garlic and onion in bowl and toss.

2. Put oil, vinegar, salt and pepper in small bowl and whisk together. Pour over pea mixture.

3. Put combined mixture in a jar with a lid and refrigerate overnight for best flavor.

Broccoli Salad

Ingredients

• 1 head of broccoli
• 1/2 Cup onion, minced
• 8-12 slices bacon, chopped
• 1/2 Cup raisins
• 1 Cup Mayonnaise
• 1/4 Cup sugar
• 2 Tablespoons vinegar
• salt and freshly ground black pepper

Directions

1. Wash and cut the broccoli. Cut into bite sized pieces. I also peel the stalks and chop them as well. Place into a seal-able bowl. Add the onions and raisins.

2. In a separate bowl, whisk together the mayo, sugar and vinegar. Taste and  add more sugar if you like it sweeter. Once whisked and combined, pour over the veggie mixture.

3. Combine well, and chill in the refrigerator for a few hours before serving.

4. Cook bacon until crispy; drain on paper towels. Set aside. Do not add to the salad until ready to serve to prevent the bacon from becoming limp.

Serves 6

Wilted Spinach Recipe

Ingredients

• 6 Cups (5 ounces) baby spinach, washed, dried and chilled
• 4-6 slices bacon, diced
• 1 Tablespoon flour
• 2 Tablespoons sugar
• 1/3 cup Vinegar
• 1/2 teaspoon salt
• 3 to 4 tablespoons minced red onion
• 4 boiled eggs, chopped
• Fresh ground Black Pepper

Preparation

1. Put spinach in a large serving bowl. Cover and refrigerate.

2. In a saucepan, fry bacon until crisp, remove with slotted spoon. Remove to a paper towel and set aside.

3. Add flour to bacon drippings; stirring until blended. Add sugar, vinegar, and salt. Cook, stirring, until thickened.

4. Top with onion. Add black pepper. Toss gently with warm salad dressing to wilt

Serves 4.

Macaroni Salad

Ingredients

3 cups uncooked elbow macaroni
1/2 green bell pepper, minced
1 small yellow onion, minced
1 cup real mayonnaise
1/2 teaspoon black pepper
1 1/2 teaspoon salt

Directions

1. Cook macaroni according to package directions add 1 teaspoon salt to water.

2. Meanwhile, finely chop onion and green pepper.

3. Once macaroni is cooked, drain and rinse with cold water until pasta is cool.

4. In a large bowl, combine macaroni, chopped vegetables, mayonnaise. Add remaining 1/2 salt and pepper to taste. Mix well and refrigerate for at least two hours. I like it before it is refrigerated though.

This is my mother-in-laws recipe and has become my favorite.

Corn Salad

Ingredients

• 3 cans white shoepeg corn, drained (it’s a sweeter, usually lighter-colored corn, and is labeled shoepeg)
• 1/2-1 bunch green onions, chopped
• 1 pint cherry or grape tomatoes, sliced
• 1/2 Cup mayonnaise
• 1/4 bunch parsley, rinsed well and chopped

Mix all ingredients. Salt and pepper to taste. The salad ends up being kind of wet because of the juice from the tomatoes, so you don’t need to add a lot of mayonnaise.

Makes 4-6 servings

Greek Salad

Ingredients

6 Tbsp olive oil

2 Tbsp fresh lemon juice

1/2 teaspoon fresh chopped garlic

1 teaspoon red wine vinegar

1/2 teaspoon oregano

1/2 teaspoon dill weed

Salt and freshly ground black pepper

3 large plum tomatoes, seeded, coarsely chopped

3/4 cucumber, peeled, seeded, coarsely chopped

1/2 red onion, peeled, chopped

1 bell pepper, seeded, coarsely chopped

1/2 cup pitted black olives (preferably brine-cured), coarsely chopped

A heaping half cup crumbled feta cheese

Method

1. Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.  Whisk again before using.)

2. Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

Serves 6

Grilled Romaine Salad

Ingredients

• 1 large head of romaine lettuce
• 1/4 cup olive oil
• 5 anchovies
• 2 teaspoons kosher salt
• 2 teaspoons freshly-cracked black pepper
• 1 teaspoon red chili flakes (optional)
• freshly grated parmesan cheese
• 1 tablespoon prepared mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon freshly ground pepper
• 1 teaspoon worchestershire sauce
• 1 tablespoon fresh lemon juice
• 8 cloves garlic
• 1 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and freshly ground pepper

Preparation

• Thoroughly wash romaine and pat dry.
• Slice the romaine lettuce in half lengthwise and place baking sheet.

To prepare vinaigrette

• Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
• Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds.
• Place 6 leaves on each plate, drizzle with the dressing and garnish with grated cheese and red pepper flakes.